Dine with “°* 3S as0 your Valentine at fast? T- RESTAURANT Sundav. February 10, 1991 — North Shore News - 21? : LOUNGE VALENTINE KARAOKE DINNER PARTY 1066 West Hastings St., Vancouver 689-1066 \d Faeae**” {J ee traditi NO ONE knows exactly when young lovers began slipping love notes to one another, but the uncertain origins of St. Valentine’s Day haven’t dampened its popularity. In fact, St. Valentine’s Day is the second largest card sending oc:asion in Canada after Christmas. Most historians agree that many of -the rituals associated with Valentine’s Da, stem from an ancient Roman festivai, Lupercalia, held in February in honor of the pastoral god Lupercus. During the festival, young men and women were paired by drawing names in a kind of love lottery. The earliest known valentine was sent in 1415 by Charles, Duke of Orleans, to his wife while he was a prisoner in the Tower of London. Copies of these early rhymed love letters are in the British Museum. By the mid-17th century St. Valentine’s Day was well established. In 1669 a bound collection of verses to help men in their courtship was printed in France. These valentine ‘‘writers,’’ bound booklets con- taining a vast array of verses and messages which could be copied onto gilt-edged letter paper, became popular throughout Europe and were brought to this MEXICAN FOOD 3108 Edgemont Bivd., North Van. Reserve for your intimate dinner now! A complimentary flower for all the ladies! SPECIAL VALENTINE'S DAY MENU ALSO AVAILABLE (Please call for more information) ares VALET PARKING Be 9 ae Aye Valentine’s & e'a..... va cards for lovers country by early colonists. Commercial valentines were introduced in Europe in the early 1800s. These printed valentines were made from copper plates. A practical method of manufacturing paper lace was invented in 1834 by Jonathan King of London. His wife contributed the novel idea of scattering bits of tinsel, feathers and dried flowers over the valen- tines. She also discovered that powered colored glass made a superb glitter. Commercial valentines of the Victorian era became increasingly elaborate. Around 1840 the first ‘‘mechanical’’ valentines were on the market. By pulling a tab, a figure or ob- ject on the card could be made to move. Some had elaborate honeycomb pop-outs or other three-dimen- sional features. In North America, Esther Howard of Worchester, MA. was the first publisher of valentines. She began publishing in 1849 elaborate handmade cards that often cost $5 to $10; a few sold for as much as $35. Another American greeting card publisher, Louis Prang of Boston, brought lithography to perfection, SATURDAY FEB. 16 - 7 PM Includes: ¢ 3 course dinner ¢ A flower for all ladies ¢ Karaoke Singalong ALL THIS FOR sp g% per couple Reservations only 985-3111 Coach House Inn 700 Lillooet Whip up © a romantic treat LIVEN UP a mid-week Valen- tine’s Day with a romantic late night dessert for two. This Feb. 14, satisfy your sweetheart’s desire with a low- calorie, heart-pleasing recipe. VALENTINE’S STRAWBERRY YOGURT PIE Makes one nine-inch pie, eight servings. Per serving: 220 calo- ties, 10 grams fat, 14 milligrams cholesterol. lc. graham cracker crumbs 3 tbsp. margarine, melted 1 envelope unflavored gelatin ¥2 c. low-fat or skim milk 4 ozs. neufchatel cheese (light cream cheese), softened Yc. suger 1 eight-oz. container strawberry lowfat yogurt lc. low-fat cottage cheese Ic. sliced strawberries Preheat oven to 350°F. In a nine-inch pie plate, thoroughly combine crumbs and margarine; press into the bottoni and sides of plate. Bake seven minutes; cool. In a small saucepan, sprinkle unflavored gelatin over milk. Stir over low heat until gelatin dissolves, about five minutes; set aside to cool. In food processor (or in bowl with hand mixer), place neuf- chatel cheese and sugar; process until smooth. Add yogurt, cot- tage cheese and gelatin mixture, and process until smooth. Spoon into crust. Chill until firm, at least four hours. Before serving, gently decorate pie sur- face with sliced strawberries to create a heart shape. wy Vncouver Seafood & Grill Appetizer (choice) lopster consomme cream of curried mussel assorted salad with house dressing salmon stufted with scallop mousse on sea asparagus Entree (choice) with red and yellow pepper coulis or lamb toin with grainy mustard demiglace 255-1188 Dessert (10: 2 Meringue glace with chocolate ganache ond raspberry coulis $3495 e Pleose Join us for a Romantic Evening Feb 44m ¢ Open from 5 pm - 44 pm * Ala carle menu available phone for reservations 2168 Marine Dr. Wan. 922-3342